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Before you jump to Lau aloo chingri / bottle gourd potato & shrimp curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are a number of reasons for this. There are a lot of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and hypertension. There are more and more campaigns to try to get us to adopt a more healthy way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically assume that healthy diets demand a great deal of work and will significantly alter the way they live and eat. Contrary to that information, individuals can modify their eating habits for the better by implementing several modest changes.
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As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to lau aloo chingri / bottle gourd potato & shrimp curry recipe. You can cook lau aloo chingri / bottle gourd potato & shrimp curry using 11 ingredients and 5 steps. Here is how you do it.
The ingredients needed to make Lau aloo chingri / bottle gourd potato & shrimp curry:
- Get 1 bottle gourd chopped
- You need 2 large potatoes cut into cubed
- Use 200 gms shrimps
- Provide 1 bay leaf
- Provide 1 teaspoon ginger paste
- You need 1/2 teaspoon turmeric powder
- Provide 1 teaspoon cumin powder
- Take 1 teaspoon sugar
- Take to taste Salt
- Get 2 tablespoons mustard oil
- Provide 1 teaspoon panch phoron
Steps to make Lau aloo chingri / bottle gourd potato & shrimp curry:
- Blanch the potato and bottle gourd in little bit of salt water.
- Heat oil in a deep bottom pan add panch phoron and crackle for few minutes then add bay leaf and ginger paste.
- Saute them for few minutes then add shrimps and all spices powder and fry it for few minutes.
- Then add the boiled potato and bottle gourd and mix it well cover it and simmer till the bottle gourd losses all water and cooked.
- Serve this delicious dish along with only Steamed Rice for a satisfying weekday meal.
Once you have tempered the seeds, hing and turmeric in oil add the chopped bottle gourd, potato, and salt. Cover and cook on medium heat till the bottle gourd and potato softens. stir occasionally. Vahrehvah : Lau Chingri is a traditional hot favorite dish in East Bengal. It's an excellent recipe made with the delicate taste of bottle gourd and spicy small shrimps cooked with spices. Lau in Bengali means white pumpkin and Chingri means a variety of small.
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